Beijing Lotus Cake

Beijing Lotus Cake

　　   One of Beijing’s famous traditional seasonal pastries. Its making method is similar to that of saqima, featuring a dense texture with tiny air pockets. It tastes sweet, soft, and has a rich fragrance of osmanthus honey. The version made by Zhengmingzhai is the most renowned.

　　   ——How Lotus Cake Is Made——

　　       Lotus Cake evolved from saqima and is named for its shape and color, which resemble a lotus flower. This product is rectangular in shape and golden yellow in color. The interior is dense with even air holes, sharing the same flavor profile as saqima. When eaten, it feels soft, fluffy, sweet, and fragrant.

　　   【Main Ingredients】500g flour, 250g cooking oil, 5 eggs.

　　   【Secondary Ingredients】15g baking powder, 750g white sugar, 150g maltose, 100g honey.

　　   【Method】

　　   1. Pour the flour into a bowl, crack the eggs into it, add an appropriate amount of water, and mix well until a smooth egg dough forms.

　　   2. Let the dough rest for 5–6 minutes, then roll it out on a board into a large sheet. Cut it into strips 6cm long and about the thickness of a bamboo mat stick. Deep-fry the strips in oil until golden beige, then remove.

　　   3. Pour the maltose, honey, and 250g of the white sugar into a pan and heat over a flame to make a syrup (when the water has evaporated, the syrup turns bluish and tiny bubbles appear, and when a drop solidifies into a crisp bead in water, it’s done). Add the fried dough strips and mix well. Place a wooden frame mold on the board, lightly grease it, then pour in the syrup-coated dough mixture. Use a greased rolling pin to press and compact the mixture firmly. Sprinkle 500g of white sugar on top, press and flatten again with the rolling pin. Transfer to a baking tray and bake in the oven for 2–3 minutes. Once out of the oven, cut into 3–4cm squares or diamond shapes to finish.

　　   【Characteristics】Fragrant, sweet, crispy, and pleasant to the palate.